What are good stuffed jalapeno pepper recipes?!
Answers:
My hubby and I LOVE these, in fact we just grilled some yesterday!
Armadillo Eggs:
Simple ingredients-- just jalepenos (however many you'd like to make), bacon (thick or thin sliced), and cream cheese (either a spread or a block), and also some toothpicks!.
Slice the tops off the peppers and scoop out the flesh and seeds from the inside using a steak knife!. Rinse well, and be sure to wash your hands in between to be sure you're not getting jalepeno juice all over your kitchen (or rubbing it in your eyes!)!. Then with a small spoon, scoop spoonfulls of cream cheese into the jalepenos and pack it in as good as you can ( I use the other end of the spoon to press it in)!. Then depending on the thickness of the bacon, and how large your peppers are, use either one whole piece per pepper, or just half a piece!. Starting at the bottom, wrap the bacon tightly around the pepper, stretching it at the top so that it folds over the top a little (this helps keep the cream cheese in, although it will still stay in alright even without the bacon over the top)!. Then take one or two toothpicks and stick it through the pepper to keep the bacon wrapped!. When they're all ready to go, you can stick them in the fridge up to a couple days to cook later, or you can have the grill ready and cook now!. When ready to cook, wrap up to 8 or 9 peppers in one large sheet of foil!. Place them close together, but not overlapping, on one half, and then fold the other half over and pinch around the edges!. This can be placed right on the grill! Cook for 10-15 minutes, flipping half way through and be sure the bacon is done!. You can also place them directly on the grill after they are mostly done cooking, if you want to give them some grill marks on the outside!. This recipe is so simple but absolutely delicious, and perfect as a side to any cookout meal!!Www@FoodAQ@Com
Armadillo Eggs:
Simple ingredients-- just jalepenos (however many you'd like to make), bacon (thick or thin sliced), and cream cheese (either a spread or a block), and also some toothpicks!.
Slice the tops off the peppers and scoop out the flesh and seeds from the inside using a steak knife!. Rinse well, and be sure to wash your hands in between to be sure you're not getting jalepeno juice all over your kitchen (or rubbing it in your eyes!)!. Then with a small spoon, scoop spoonfulls of cream cheese into the jalepenos and pack it in as good as you can ( I use the other end of the spoon to press it in)!. Then depending on the thickness of the bacon, and how large your peppers are, use either one whole piece per pepper, or just half a piece!. Starting at the bottom, wrap the bacon tightly around the pepper, stretching it at the top so that it folds over the top a little (this helps keep the cream cheese in, although it will still stay in alright even without the bacon over the top)!. Then take one or two toothpicks and stick it through the pepper to keep the bacon wrapped!. When they're all ready to go, you can stick them in the fridge up to a couple days to cook later, or you can have the grill ready and cook now!. When ready to cook, wrap up to 8 or 9 peppers in one large sheet of foil!. Place them close together, but not overlapping, on one half, and then fold the other half over and pinch around the edges!. This can be placed right on the grill! Cook for 10-15 minutes, flipping half way through and be sure the bacon is done!. You can also place them directly on the grill after they are mostly done cooking, if you want to give them some grill marks on the outside!. This recipe is so simple but absolutely delicious, and perfect as a side to any cookout meal!!Www@FoodAQ@Com
JALAPENOS STUFFED AND GRILLED
large jalapeno peppers
box of cream cheese
mozzarella
onion (optional)
bacon
toothpicks
Split open jalapenos and remove seeds and membranes!. Make sure pepper comes back to whole to ensure no cheese leakage!. Combine enough cream cheese and mozzarella to fill peppers!. Minced onion can also be added to cheese mixture!.
Stuff cheese into peppers and close so excess cheese comes out!. Put a toothpick in one end and begin to wrap bacon around until you reach the other end, then pierce with opposite end of toothpick!.
Grill on charcoaler using an open flame, turning constantly!.
You'll need a glove and long tongs as the grease fire will make long flames!. Cook until bacon is done and cheese begins to emit!.
Enjoy!
Www@FoodAQ@Com
large jalapeno peppers
box of cream cheese
mozzarella
onion (optional)
bacon
toothpicks
Split open jalapenos and remove seeds and membranes!. Make sure pepper comes back to whole to ensure no cheese leakage!. Combine enough cream cheese and mozzarella to fill peppers!. Minced onion can also be added to cheese mixture!.
Stuff cheese into peppers and close so excess cheese comes out!. Put a toothpick in one end and begin to wrap bacon around until you reach the other end, then pierce with opposite end of toothpick!.
Grill on charcoaler using an open flame, turning constantly!.
You'll need a glove and long tongs as the grease fire will make long flames!. Cook until bacon is done and cheese begins to emit!.
Enjoy!
Www@FoodAQ@Com
My Atomic Buffalo Turds( make a few, they go fast)
8 pieces
* 8 jalapenos (depending on size)
* 8 ounces cream cheese
* 6 ounces beef brisket or pork or sausage, cooked
* 8 slices bacon
Directions
1 Some like to split the peppers lengthwise then deseed, but I like to cut off the tops and remove what I can instead!. Use the small end of a teaspoon or veggie peeler
2 Take the cream cheese and whatever meat ( or cheese) you like and mix them together in a food processor!. Put into a ziploc bag and snip the tip off so you can pipe the mixture into the peppers!.
3 Wrap a piece of bacon around the pepper then secure with a toothpick!.
4 For the truly brave ( or stupid) add a slice of habenero or serrano in the pepper also!.
5 Smoke or grill just until the bacon is done!. I do them on cedar planking with 1 inch holes cut in them!. Soak the board for an hour beforehand!. Grill on low for 30 minutes!.Www@FoodAQ@Com
8 pieces
* 8 jalapenos (depending on size)
* 8 ounces cream cheese
* 6 ounces beef brisket or pork or sausage, cooked
* 8 slices bacon
Directions
1 Some like to split the peppers lengthwise then deseed, but I like to cut off the tops and remove what I can instead!. Use the small end of a teaspoon or veggie peeler
2 Take the cream cheese and whatever meat ( or cheese) you like and mix them together in a food processor!. Put into a ziploc bag and snip the tip off so you can pipe the mixture into the peppers!.
3 Wrap a piece of bacon around the pepper then secure with a toothpick!.
4 For the truly brave ( or stupid) add a slice of habenero or serrano in the pepper also!.
5 Smoke or grill just until the bacon is done!. I do them on cedar planking with 1 inch holes cut in them!. Soak the board for an hour beforehand!. Grill on low for 30 minutes!.Www@FoodAQ@Com
OMG these look so good watch the video
Bacon wrapped!
http://www!.youtube!.com/watch!?v=QnP-8HJis!.!.!.
http://www!.youtube!.com/watch!?v=dP3bfYSw6!.!.!.
Cheddar or cream cheese fillings are good
1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Toothpicks (for the peppers, not your teeth silly)
Directions
Preheat the grill!.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil!. Add a pinch of salt!. Mix until mixture is soft and manageable!.
Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2!. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears!. hehe!.!.!. Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in!.
Fill either a pastry bag, or your choice of tools with the filling!. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease!. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in!. However you choose, insert a liberal amount of filling into each jalapeno!. Be careful not to overfill as the filling may spurt out during cooking!.
Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper!. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ)!. This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well)!. Long metal or wood skewers also work well for large amounts!.
BBQ the peppers until they lightly roasted, or until the bacon is fully cooked!. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ!.Www@FoodAQ@Com
Bacon wrapped!
http://www!.youtube!.com/watch!?v=QnP-8HJis!.!.!.
http://www!.youtube!.com/watch!?v=dP3bfYSw6!.!.!.
Cheddar or cream cheese fillings are good
1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Toothpicks (for the peppers, not your teeth silly)
Directions
Preheat the grill!.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil!. Add a pinch of salt!. Mix until mixture is soft and manageable!.
Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2!. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears!. hehe!.!.!. Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in!.
Fill either a pastry bag, or your choice of tools with the filling!. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease!. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in!. However you choose, insert a liberal amount of filling into each jalapeno!. Be careful not to overfill as the filling may spurt out during cooking!.
Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper!. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ)!. This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well)!. Long metal or wood skewers also work well for large amounts!.
BBQ the peppers until they lightly roasted, or until the bacon is fully cooked!. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ!.Www@FoodAQ@Com
My favorite place to get recipes is from:
www!.recipezaar!.com
Once there, you type in what you're looking for!. When the results pop up you can sort the list by "Rating"!. If you sort it by rating then all the best tried-and-true recipes will pop up to the top!.
I bet you'll find what your looking for there!.Www@FoodAQ@Com
www!.recipezaar!.com
Once there, you type in what you're looking for!. When the results pop up you can sort the list by "Rating"!. If you sort it by rating then all the best tried-and-true recipes will pop up to the top!.
I bet you'll find what your looking for there!.Www@FoodAQ@Com